Dover Canyon Pasta Salad

READY IN: 20mins
Recipe by Mary Baker

This dish is a favorite among our friends. We use fresh tomatoes and basil from our own organic garden beds, and we serve dinner outside in the shade of 100-year-old walnut trees near the winery. From "Fresh from Dover Canyon"

Top Review by Cookin-jo

Lovely pasta salad! I followed the recipe omitting the avacado and using basil. After tasting the dressing I thought only 1 Tbsp of balsamic vinegar was not nearly enough and added quite a bit more. I also added some sliced red onion. I think next time I would add more vegetables and maybe some garlic to the dressing but the basic flavours in this salad are great. Thank you!

Ingredients Nutrition

Directions

  1. In a large stockpot, bring 8 cups of water and a dash of sea salt to a boil.
  2. Add the pasta and cook over medium heat according to package directions until al dente, 8 to 12 minutes.
  3. Remove from heat, rinse pasta with cold water and drain thoroughly.
  4. Allow to cool.
  5. In a large, attractive bowl, gently combine the pasta, roma tomatoes, avocado, basil and grated Reggiano/Parmesan.
  6. In a small bowl, whisk together the olive oil, balsamic vinegar and herbs.
  7. Pour over the pasta salad and toss gently.
  8. Cover with plastic wrap and allow to marinate in the refrigerator for at least half an hour.
  9. Toss again before serving.
  10. Wine suggestion: Anything from a chilled sauvignon blanc to a mellow white like chardonnay or pinot blanc would go with the light, creamy flavors of this pasta salad, or try gently spicy reds like pinot noir and sangiovese.

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